vegan lunch ideas

Try this ultimate vegan bagel sandwich recipe loaded with cashew cream cheese and delicious vegan lox. This is one of my favourite vegan lunch ideas. The vegan lox bagel! It&#x27;s just the same as salmom and cream cheese only its completely VEGAN!

Vegan Bagel Sandwich with Vegan Lox & Cashew Cream Cheese 

carrots

tbsp of liquid smoke

tbsp of soya sauce

Worcester sauce

lemon juice

nori sheet (optional)

yeast

onion powder

cashews

oat milk

bagels

chives (optional)

Start by adding the cashews and soaking overnight...

Start by adding the cashews and soaking  overnight in water. If you don't have time add hot water and leave for 1 to 2 hours.

Prepare a baking tray with baking paper and...

Prepare a baking tray with baking paper and pre-heat the oven to 350 f (180 c).

Add the carrots after washing and sprinkle with...

Add the carrots after washing and sprinkle with salt.

Baked for 30-35 minutes

Turn occasionally

Once semi soft remove from the oven and...

Once semi soft remove from the oven and allow them to cool down.

In a bowl add the liquid smoke, soy...

In a bowl add the liquid smoke, soy sauce, lemon juice and vegan worcester sauce. This is going to be the marinade of the lox. If you like the fishy flavours smash the nori sheet into tiny pieces and add it to the marinade. I am not a fan of this flavour personally.

Once the carrots are cool enough to handle...

Once the carrots are cool enough to handle take a vegetable peeler and slowly shave the lox until the carrot is almost gone. Be careful of your fingers!

Add the carrot lox to the marinade and...

Add the carrot lox to the marinade and put it into the fridge for a minimum of 30 minutes.

Meanwhile, strain the cashews and add them to...

Meanwhile, strain the cashews and add them to the blender with the onion powder, nutritional yeast and lemon juice. You will need to blitz for up to ten minutes.

Add the oat milk to the cashews in...

Add the oat milk to the cashews in the blender to get the right consitency just a little bit at a time.

The consistency shoud be smooth and creamy, make...

The consistency shoud be smooth and creamy, make sure to taste test. Once you have it right, (optional) you can add chopped chives by folding it in.

Add the mixture to a pot with a...

Add the mixture to a pot with a lid and put in the fridge allowing it to form into a spread.

Toast the bagel lightly until warm, add a...

Toast the bagel lightly until warm, add a big dollop of the cream cheese to the bottom and load with the vegan lox you made earlier.

Top with chives if you like and serve...

Top with chives if you like and serve immediatelty! Add a wedge of lemon to the plate for garnish!

Here are 50 of our BEST Healthy Lunch Ideas! Full of fresh veggies, these lunches can be made ahead for the busy work week! Vegan adaptable, packable, great for lunches on the go.

50 Healthy Lunch Ideas!

wraps

sandwiches

salads

pasta salads

make-ahead soups

Keep things simple: comb through your fridge and pantry and see what you have and what needs to be used up. Then make a plan. 🙂

Make one soup and one salad ahead, to have for lunch throughout the week. KEEP it simple!

Thanks for the great selection! I have made both the kicked up tuna salad, and the smashed chickpea sandwich, both excellent!

I will definitely try as many recipes as I can from the menu of this creative author; these recipes look amazing and probably easy to make. I've been thinking about becoming a vegetarian but never been motivated with some of the other recipes I tried in the past until now, thank you for these great recipes.

Really good recipes. But some more sea food based recipes should be added.

Love your recipes!! The Nordic nicoise   salad is gorgeous!  I your blog is a go to when me a l planning.  Thank you so very much.  Everything I have made from the recipes become family  favourites. Is there a book out?

We have made several of your recipes and everyone is always delicious and just as described! This is now my go-to website for all recipes! Thank you!

The chickpea salad sandwich is so yum and so easy!

Thanks for this great selection of healthy lunch ideas. I have several printed out for this weeks meal prep!

https://content.jwplatform.com/videos/QTFGKK3r.mp4

Learn how to make vegan spring rolls from scratch using rice paper and fresh healthy veggies and tofu along with the tastiest peanut sauce! 

How to make Fresh Spring Rolls 

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

olive oil

Dijon mustard

shallots

agave

white miso

fine sea salt

black pepper

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

cucumber

Greek olives

red onion, thinly sliced

chives

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

These kale quinoa lunch bowls are the perfect plant based or vegan lunch! They're full of healthy, nutrient-dense ingredients like kale, quinoa, chickpeas, carrots and bell pepper.

Kale Quinoa Lunch Bowls

dry quinoa

Tuscan kale

chickpeas

shallot (or red onion

bell pepper

apple cider vinegar

curry powder*

garlic clove,

salt

pepper

Optional add-ins: Chopped almonds

Make the quinoa

Go to Stovetop Quinoa or Instant Pot Quinoa. Make it in advance OR if serving immediately, bring the quinoa to room temperature: spread it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.

Prep the kale

Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.

Prep the other veggies

Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots. 

Mix the dressing

In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic. 

Mix the salad: 

Mix the quinoa, chickpeas and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time). 

Will love to have more knowledge about vegan food

<em><span style="font-weight: 400">These Vegan BLT Sandwiches are perfect for a hearty and tasty on-the-go meal! Piled high with crisp Lettuce, Tomato, Tempeh "Bacon", and a healthy Mayo.</span></em>

Vegan BLT Sandwiches with Smoky Tempeh "Bacon"

Bread,

recipe of Smoky Tempeh, or enough strips to fit on your bread

Tomato,

Butter

Homemade Vegan Mayo

Toast your bread according to your personal preference, then spread a thick layer of Vegan Mayo on one side of each slice of Bread*

Layer the Tempeh onto one side of Bread, then top with Tomato slices. Cover the Sandwich half with Lettuce, then carefully place the mayo-side of the other slice of Bread on top to complete the Sandwich. Serve as desired.

I have made this recipe once a week for the past 4 months. SO GOOD

THIS IS BOMB CAITLIN IS THE BEST COOK EVER I ONLY LOOK FOR HER RECIPES
I added her signature red onions to it also, which is a recipe I have used like 10 times since knowing it. She wasn't kidding about those being addicting.

Flavored with sea vegetables and fermented pickles, these healthy, delicious Vegan Chickpea Salad Sandwiches are a perfect plant-based replacement for tuna salad sandwiches in your meals.

Vegan Chickpea Salad Sandwiches

whole grain bread (e.g., rye, whole wheat, gluten-free multigrain)

celery

white onion

carrot,

parsley

capers,

seaweed granules

mayonnaise

mustard

½ teaspoon miso paste

soy sauce

romaine lettuce leaves

tomatoes,

pickles,

Preheat the oven to 375 F. Arrange the bread on a baking sheet and toast in the oven for 5 to 8 minutes, until lightly browned, or use a toaster.

Meanwhile, in a medium bowl, mash the chickpeas with a potato masher into a chunky paste.

Mix in the celery, onion, pickles, carrot, parsley, capers, and seaweed.

In a small bowl, make the dressing by mixing together the plant-based mayonnaise, mustard, miso paste, lemon juice, soy sauce, and nutritional yeast until smooth.

Stir the dressing into the chickpea mixture.

To make a sandwich, spread ½ cup of the filling across 1 slice of toasted bread. Top with 1 lettuce leaf, 2 slices of tomato, and 2 additional pickle slices. Top with another slice of bread. Continue until you have 6 sandwiches. Slice them in half diagonally and serve immediately.

https://www.youtube.com/watch?v=knU5D6krcvY

Follow along with Sharon Palmer, The Plant-Powered Dietitian as she shares this faux seafood salad recipe from her book Plant-Powered for Life (www.sharonpalmer.com/store), perfect for sandwich fillings or to top your greens. Find the recipe here (http://sharonpalmer.com/sharons-dirt-report-chickpeas/). 
Video Editor: Christian Javryd (http://bit.ly/2BTqTRD)
Music: Jazzy French-Bensound.com

Vegan Chickpea Sea Salad

Celebrate spring with this recipe for Braised Asparagus with Leeks and Butter Beans—a hearty veggie plate with the perfect combination of tender asparagus, flavorful leeks, and creamy butter beans. Vegan &amp; Gluten-Free.

Braised Asparagus with Leeks and Butter Beans

leek

asparagus (ends

broth

lemon (divided)

thyme

black pepper (plus more to taste)

vegan butter

butter beans* (about 2 cans, rinsed and drained)

Prep: Cuf off the dark leek greens and only the tip (fuzzy roots) of the leek (the base will help hold it together). Cut the leek in half lengthwise, then thoroughly rinse between its layers. Pat the leek dry with a kitchen towel or paper towels.

Sear the Leek: Warm the oil in a large pot or sauté pan with a lid over medium high heat. Once shimmering, add the leek cut-side down and sear for 3 to 4 minutes. Flip the leek and sear for another 2 to 3 minutes, then use tongs to remove it from the pan and set aside.

Sear the Asparagus: Add the chopped asparagus to the pan. Stir to coat in oil, then let the asparagus sit untouched for 1 1/2 to 2 minutes to sear.

Deglaze: Add the vegetable broth to the pan to deglaze it, scraping off any browned pits on the bottom of the pan with a spatula. Add half of the lemon juice and stir.

Remaining Ingredients: Return the leeks to the pan (try to nestle them in so they touch the bottom) and add the thyme, black pepper, and butter. Spread the beans evenly over the top of all of the ingredients and cover the pan.

Simmer: Reduce the heat to medium and simmer, covered, for 10 minutes. Uncover the pan, reduce the heat to medium-low, and simmer for an additional 5 minutes. Turn the heat off.

Chop the Leeks: Use tongs to carefully remove the softened leeks from the pan and carefully slice them into 1” pieces. Return the leeks to the pan and mix well. Top with the remaining lemon juice and any additional salt or pepper, to taste.

Top 7 vegan lunch ideas recipes from across the web

The most viewed vegan lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Bagel Sandwich with Vegan Lox...

50 Healthy Lunch Ideas!

Chickpea Salad Niçoise

Kale Quinoa Lunch Bowls

Vegan BLT Sandwiches with Smoky Tem...

Vegan Chickpea Salad Sandwiches

Braised Asparagus with Leeks and Bu...

Top 7 vegan lunch ideas recipes from across the web

The most viewed vegan lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Bagel Sandwich with Vegan Lox...

50 Healthy Lunch Ideas!

Chickpea Salad Niçoise

Kale Quinoa Lunch Bowls

Vegan BLT Sandwiches with Smoky Tem...

Vegan Chickpea Salad Sandwiches

Braised Asparagus with Leeks and Bu...

The most viewed vegan lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine